Grown Up Mac and Cheese

With all this snow and freezing temperatures I have really been craving big pasta dishes and comfort foods, so last week Denis made this mac and cheese for me. The recipe yields 2 servings but there was more than enough for left overs. I was expecting it to be very gooey but it wasn't, which was actually perfect. The pieces of bacon with the mixes of cheeses tasted so good. Denis used Panko bread crumbs instead of fresh, as the recipe called for, and the crunchiness was a nice touch to the mac and cheese.

Grown Up Mac and Cheese

Ina Garten

Serves 2

Ingredients

4-ounces thick-sliced bacon

Vegetable oil

Kosher salt

2 cups elbow macaroni or cavatappi

1 1/2 cups milk

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

4 ounces Gruyere cheese, grated

3 ounces extra-sharp Cheddar, grated

2 ounces blue cheese, such as Roquefort, crumbled

1/4 teaspoon freshly ground black pepper

Pinch nutmeg

2 slices white sandwich bread, crusts removed (I used a 1/2 cup of Panko instead)

2 tablespoons freshly chopped basil leaves

Directions

Preheat the oven to 400 degrees F.

Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumble bacon and stir well. Pour into 2 individual size gratin dishes. (We actually used a 11 x 9 baking dish, and had left overs).

If you are using bread; place bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb over the top of the pasta. Bake 35 to 40 minutes, or until the sauce in bubbly and the macaroni is browned on the top.

Ham and Cheese in Puff Pastry

As soon as I saw this on the Barefoot Contessa I could pretty much taste the cheesy goodness! I made this simple appetizer two times in the past two weeks, for a cocktail party and as an app for a dinner party. It is delish! I liked it because it had a lot of flavor without too many ingredients or preparation time. It was also great because I was able to prep it ahead of time them bake it right before my guests arrived. So yummy.

Ham and Cheese in Puff Pastry

Barefoot Contessa

Ingredients

1 package (2 sheets) frozen puff pastry, defrosted

2 tablespoons Dijon mustard

1/4 lb black forest ham, sliced

1/2 lb Swiss Cheese, sliced

1 egg, beaten with 1 tablespoon water, for egg wash

Directions

Preheat the oven to 450 degrees F. Place a piece of parchment paper on a sheet pan. (I ran out of parchment the second time I made it so I just used Butter Flavored cooking spray.)

Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash. Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12 inches. Place the second on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with the egg wash and cut a few slits in the top to allow steam to escape.

Bake for 20- 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.

Butternut Squash Soup with Mini Ham and Cheese Sandwiches

I know in one of my past entries I mentioned that pumpkin was one of my favorite fall ingredients, but butternut squash is definitely in the running as well! Every time I'm at a restaurant or an event that serves butternut squash soup I always order it. It tastes so good when the weather gets cold and crisp. I think the reason I haven't attempted to make the soup myself was because I thought it was complicated but this recipe was so easy. Butternut squash is tough to cut but the supermarket sells pre-peeled and pre-cut packages, so that makes it easier too. I plan on making this soup again soon! The original recipe calls for slices of French bread with Swiss cheese, but I thought warm mini ham and cheese sandwiches would be a nice addition.

Butternut Squash Soup with Side Salad and Mini Ham and Cheese Sandwiches

Adapted from Cooking Light

Serves 4

Ingredients

Soup:

1 tablespoon butter

3 1/2 cups cubed peeled butternut squash (about 1 1/2 lbs)

3/4 cup chopped carrot

1/2 cup chopped sweet onion

2 1/2 cups fat free, less-sodium chicken broth

1/4 cup half-and-half

1/8 teaspoon salt

Ham and Cheese Sandwiches:

16 Slices French Baguettes (about 1/4 inch thick)

8 slices of ham

8 slices of swiss cheese

Dijon mustard

2 tablespoon butter

Directions

1. To prepare soup, melt butter in a large saucepan over medium-high heat. Add squash, carrots, and onion; saute for 12 minutes. Add chicken broth, and bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Remove from heat; stir in half-and-half and salt.

2. Preheat broiler.

3. Place squash mixture in a blender. Remove center piece of lid (to allow steam to escape), and secure blender lid on blender. Place clean towel over opening in blender (to avoid splatters). Blend until smooth. NOTE: I used a hand held blender instead, to prevent extra clean up.

4. To prepare toasts, spread butter evenly on each slice then arrange 8 pieces, butter side down, on a baking sheet. Spread dijon mustard on each piece of bread. Then layer half a slice of cheese, a piece of ham, then the other half slice of cheese. Close with the 8 remaining French bread slices, butter side up. Broil for 5 minutes, then flip sandwiches for 5 more minutes or until toasted. Make sure you keep an eye on the sandwiches, they will cook quickly. Yields 2 sandwiches per person and about 1 cup of soup.

For side salad:

Combine 2 tablespoons fresh lemon juice, 1 tablespoon extra-virgin olive oil, 1 tablespoon sugar, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl; stir with a whisk. Add 6 cups fresh spinach and 1/2 cup sliced red onion, and toss to coat.

Philly Cheese Steak Casserole

On Monday nights I have swimming practice until 8 p.m., when I get home the last thing I want to do is cook dinner. So lately I've been trying to make casseroles before practice, so all I need to do is pop it in the oven when I get home. This one was so yummy and really easy. The original recipe actually calls for sirloin steak but I decided to use ground beef instead and I was glad I did. This dish was really cheesy, creamy and low calorie, the best of everything! I definitely recommend it.

Philly Cheese Steak Casserole

Adapted from EatBetterAmerica.com

Serves 6

Ingredients

6 ounces uncooked egg noodles

1 lb lean ground beef

1/4 teaspoon pepper

1 cup onions, chopped

1/2 cup green peppers, chopped

1 3/4 cups Progresso beef broth

1/4 cup flour

1/2 cup fat-free half-and-half

1 tablespoon Dijon mustard

3/4 cup shredded reduced fat Cheddar cheese

Directions

1. Heat oven to 350 degrees. Spray a 2-quart glass baking dish with cooking spray. Cook and drain noodles as directed on package.

2. Meanwhile heat a 12-inch nonstick skillet over medium heat. Cook beef and season with pepper, about 2-3 minutes stirring occasionally until beef is brown. Stir in onions and bell pepper. Cook 2 minutes, stirring occasionally. Spoon into baking dish.

3. In a medium bowl beat broth and flour with a whisk until smooth. Add to skillet heat to boiling. Cook, stirring constantly until mixture thickens, remove from heat. Stir in half-and-half and mustard. Spoon over beef mixture. Stir in cooked noodles.

4. Cover and bake 40 minutes. Sprinkle with cheese. Bake uncovered about 10 more minutes longer or until cheese is melted and casserole is bubbly.

Grilled Turkey or Chicken Parm Burgers

Last week I was watching Rachael Ray and she made these great Chicken Parm inspired burgers. So I decided to make a more low cal version of my own. It is really easy and especially delish because tomatoes are almost in season!

Grilled Turkey or Chicken Parm Burgers

Serves 4

By: Me

1 pound Turkey or Chicken Meat, Lean (I used Turkey)

3 tablespoons Parmesan Cheese, grated

1 cup packed fresh basil, chopped

1/4 teaspoon salt

1/4 teaspoon pepper

2 medium vine ripe tomatoes, halved

1 teaspoon olive oil

8-10 ounces block of reduced calorie Mozzarella cheese, sliced for 4 burgers

Mixed Greens

4 English Muffins

1. In a medium non-stick fry pan, heat oil on medium-high heat. Once the oil is heated place tomatoes in the pan, be careful of splattering. Reduce heat to medium-low and let sit for 20- 25 minutes (or until tender), covered.

2. While grill is heating and tomatoes are cooking, combine the turkey or chicken meat, Parmesan Cheese, chopped basil, salt and pepper.

3. Put the meat in a mound and score to form 4 sections. Then form into patties. Place on the grill until cooked through, or the thermometer reads about 160 degrees.

4. Meanwhile, toast English muffins.

5. Remove the tomatoes from the stove. Place tomatoes and a slice of mozzarella cheese on each burger on the grill, cover until melted.

6. Place some mixed greens on the English muffins and serve.

Friday Night Dinner Party

A few of my friends from Marist came for dinner on Friday night, we had such a blast, as always. I love having people over and trying new recipes. So we started out with shrimp scampi on garlic toast. The recipe is designed as a main course so instead of serving it in individual bowls I served it all in one dish. It was really easy and quick. I provided the recipe for separate servings below. For the main course I decided on a simple rosemary chicken and potato dinner with a homemade pesto caesar salad and garlic cheese bread on the side. I doubled the recipe and cooked it in a dutch oven instead of the skillet as the recipe suggests. The chicken wasn't as crispy as I had hoped but I think if I had browned 4 pieces first then removed them, then brown the second 4 pieces of chicken it would have been crispier. For desert I decided to try a molten lava cake with vanilla ice cream. It needs to be served warm so I was able to make the mix before everyone arrived and let it sit. While we were finishing dinner I pre-heated the oven and threw them in for a few minutes when we were done. The recipe calls for mint but I am not a fan so I substituted semi-sweet chocolate bits, next time I want to try caramel. The only thing I wish I had done differently is to grease the ramekins better. They didn't come out as pretty as I had hoped, because they stuck a little, but they still tasted great!

Menu

• Shrimp Scampi with Garlic Toasts
• Pesto Caesar Salad
• Skillet Rosemary Chicken
• Black Angus Garlic Cheese Bread
• Molten Chocolate Cakes with Vanilla Ice Cream

Shrimp Scampi with Garlic Toasts

Food Network Magazine

Serves 4

Ingredients

3 tablespoons extra-virgin olive oil

3 tablespoons unsalted butter

5 cloves of garlic, chopped

Kosher salt

Pinch of red pepper flakes

8 1/2 slices crusted bread (I used a round french loaf and used 8 pieces)

1 1/4 pounds large shrimp, peeled and deveined, tails intact

3/4 cup dry white wine or low sodium chicken broth (I used wine)

Grated zest and juice of 1/2 lemon, plus lemon wedges for serving (I didn't serve with lemon wedges because I changed the way it was served)

1/3 cup chopped fresh parsley

1/3 cup chopped fresh chives

Preparation

1. Preheat the broiler. Heat olive oil and 2 tablespoons butter in a large ovenproof skillet over medium heat. Add the garlic, 1/2 teaspoon salt and the red pepper flakes and cook 1 to 2 minutes; remove from the heat. Brush both sides of the bread with some the garlic mixture and arrange on a baking sheet. Broil the bread until toasted, about 1 minute per side. Divide the bread among 4 bowls.

2. Place the skillet with the remaining garlic mixture over high heat. Add the shrimp and toss to coat, then stir in the wine and lemon zest and juice. Transfer to the broiler and cook until the shrimp are pink, about 4 minutes. Transfer the shrimp with a slotted spoon to the bowls.

3. Return the skillet to high heat and boil the cooking liquid until slightly thickened, 1 to 2 minutes. Stir in the parsley and chives. Whisk in the remaining 1 tablespoon butter and simmer 1 to 2 more minutes; pour over the shrimp. Serve with lemon wedges.

Pesto Caesar Salad

Cooking Light Magazine

Yields 6 servings (there was definitely enough for 8 servings)

Ingredients

3 ounces French bread baguette, cut into 1/2-inch cubes

1 1/2 teaspoons extra-virgin olive oil

Cooking spray

2 ounces Parmigiano-Reggiano cheese

1/4 cup organic canola mayonnaise, such as Spectrum

3 tablespoons refridgerated pesto

4 teaspoons water

2 teaspoons fresh lemon juice

1 teaspoon anchovy paste

1/2 teaspoon Worcestershire sauce

1/2 teaspoon Dijon mustard

1/8 teaspoon hot pepper sauce (such as Tabasco)

1 garlic clove, minced

12 cups torn romaine lettuce

Preparation

1. Preheat oven to 400 degrees

2. Place bread in a large bowl; drizzle with oil. I used a large zip lock baggie to coat and I also added a little garlic powder too. Arrange bread in a single layer on a baking sheet coated with cooking spray. Bake at 400 degrees for 10 minutes or until golden, turning once.

3. Grate 2 tablespoons cheese; shave remaining cheese to equal about 6 tablespoons. Set shaved cheese aside.

4. Combine grated cheese, mayonnaise, and next 8 ingredients (through garlic) in a medium bowl, stirring well with a whisk. Combine croutons and lettuce in a large bowl. Drizzle mayonnaise mixture over lettuce mixture; toss to coat.

5. Place 1 1/3 cups salad on each side of six plates, top each serving with 1 tablespoon shaved cheese.

Skillet Rosemary Chicken

Food Network Magazine

Serves 4

Ingredients

3/4 pound small red-skinned potatoes, halved, or quartered if large

Kosher salt

2 sprigs fresh rosemary, plus 1 tablespoon leaves

1 clove garlic, smashed

Pinch of red pepper flakes

Juice of 2 lemons (squeezed halves reserved)

2 tablespoons extra virgin olive oil

4 skin-on, bone-in chicken breasts (6 to 8 ounces each) I bought larger pieces and had the butcher halve them for me

10 ounces cremini mushrooms, halved

Preparation

1. Preheat the oven to 450 degrees. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.

2. Pile the rosemary leaves, garlic , 2 teaspoons of salt and red pepper flakes on a cutting board, then mince and mash into a paste with a large knife. Transfer the paste to a bowl. Stir in the lemon juice of 1 lemon and the olive oil. Add the chicken and turn to coat.

3. Heat a large cast iron skillet over medium high heat. Add the chicken, skin side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon. Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.

Black Angus Garlic Cheese Bread

Serves about 12

Ingredients

1 baguette French bread

1/2 cup unsalted butter, softened

1 cup shredded Monterary Jack cheese

1 cup shredded Asiago cheese

1 cup mayonnaise

1 bunch of whole scallions, finely chopped

2 cloves of garlic, minced, and mashed to a paste with 1/2 teaspoon kosher salt

Preparation

1. Preheat the oven to 350 degrees. Split the French bread loaf in half horizontally. Make several lengthwise slashes into the surface of the cut side of the bread.

2. In a medium bowl, mix together the butter, cheeses, mayonnaise, scallions and garlic until well blended.

3. Use a flexible spatula to spread the mixture on to the cut sides of the bread, working some into the slashes.

4. Bake cut sides up until the cheese mixture is melted, 6 to 8 minutes, then place under the broiler until bubbly, 2 to 3 minutes longer.

5. Cut the slices and serve.

Molten Chocolate Cakes with Vanilla Ice Cream

adapted from Rachael Ray Magazine

Serves 6

Ingredients

1 1/2 sticks (6 ounces) unsalted butter, cut into cubes

8 ounces semisweet chocolate, 6 ounces chopped for cake mix, 2 ounces chopped for inside of the cakes

3 large eggs plus 2 large egg yolks

1/4 cup plus 2 tablespoons granulated sugar

4 1/2 tablespoons flour

14 ounces of ice cream, such as Haagen Dazs

Preparation

1. Preheat the oven to 450 degrees. Grease and flour 6 ramekins. In a double boiler, melt the butter and chocolate over simmering water, whisking until smooth. Remove the insert from the pan.

2. Using an electric mixer, beat the whole eggs, egg yolks and granulated sugar at high speed until pale and very thick, about 8 minutes. Whisk in the chocolate mixture, then the flour until just combined.

3. Divide the batter among the prepared ramekins and submerge 4 tiny pieces of the semi-sweet chocolate. Place the ramekins on a baking sheet and bake until slightly jiggly in the center, 12 to 14 minutes.

4. Invert the cakes onto plates, wait 20 seconds and remove the ramekins. Top with ice cream and serve immediately.

Buffalo Chicken Mac and Cheese

As I have mentioned before mac and cheese is one of our favorite foods. So when I was reading Food Network Magazine from this month and found this recipe, Denis and I knew we had to make it immediately!

Buffalo Chicken Mac and Cheese

Food Network Magazine - April 2010

Serves 6 to 8

Ingredients

7 tablespoons unsalted butter, plus more for greasing the dish

Kosher salt

1 pound elbow macaroni

1 small onion, finely chopped

1 stalk celery, finely chopped

3 cups shredded rotisserie chicken ( we bought 2 rotisserie chickens to be safe, and 3 cups ended up using almost 1 1/2 chickens)

2 garlic cloves, minced

3/4 cup hot sauce (preferably Frank's)

2 tablespoons all-purpose flour

2 teaspoons dry mustard

2 1/2 cups half-and-half

1 pound yellow sharp cheddar cheese, cut into 1 inch cubes (about 3 1/2 cups)

8 ounces pepper jack cheese, shredded (about 2 cups)

2/3 cup sour cream

1 cup panko (Japanese breadcrumbs)

1/2 cup crumbled blue cheese

2 tablespoons chopped fresh parsley

Preparation

1. Preheat the oven to 350 degrees and butter a 9 x 13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.

2. Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.

3. Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot suace and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.

4. Spread half of the macaroni mixture in the prepared baking dish, then top with the chicken mixture and remaining macaroni. Pour the cheese sauce evenly on top.

5. Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes (we found 40 minutes was best). Let rest 10 minutes before serving.

Cheesy Turkey Enchiladas with Tomatillo Salsa with Cilantro with Spanish Rice

I recently bought Rocco Dispirito's new cookbook Now Eat This! 150 of America's favorite comfort foods: All under 350 calories. We absolutely love it! I have made this recipe for Enchiladas twice and it is so yummy. I did leave off the cilantro garnish because I am not a fan. I have found that people either love it or hate it and I don't think it takes away much of the flavor for this great dish. As a side I made a really easy spanish rice from Cooking Light.

Cheesy Turkey Enchiladas with Tomatillo Salsa and Cilantro

Rocco Dispirito: Now Eat This!

Serves 4

Ingredients

• 12 oz ground turkey
• Four 9-inch low carb tortillas, such as La Tortilla Factory
• 2/3 cup fat-free spicy bean dip such as Desert Pepper Trading Company
• Salt and freshly ground pepper
• One 12 ounce jar tomatillo salsa, such as Ortega
• 1 cup reduced fat Mexican cheese blend, such as Weight Watchers
• 1/2 cup chopped fresh cilantro

Preparation

1. Preheat the oven to 450 degrees
2. Heat a large nonstick saute pan over medium-high heat. Add the ground turkey and cook, stirring to break it up a little, until it is just cooked through, about 4 minutes.
3. Meanwhile, using flameproof tongs, char the tortillas lightly on each side over an open flame, or toast them under preheated broiler. (I toasted ours in the toaster oven broiler) Keep the tortillas warm by covering them with a clean kitchen towel as you go.
4. Stir the black bean dip into the turkey. Season with salt and pepper to taste.
5. Lay the tortillas on a work surface, and divide the turkey mixture among them. Fold the sides of the tortillas in over the filling and roll the tortillas up tightly to encase the filling. Lay them side-by-side in a 9x13-inch baking dish.
6. Spoon the salsa over the tortillas, and sprinkle with the cheese. Bake until the cheese is bubbly and the enchiladas are hot throughout, 10 to 12 minutes
7. Sprinkle the cilantro over the enchiladas, and serve.

Low Fat Spanish Rice

Cooking Light

Serves 3

Ingredients

• Vegetable Cooking Spray
• 1 cup uncooked instant rice
• 1 cup chopped onion
• 2/3 cup green bell pepper
• 1/2 teaspoon prepared mustard
• 1 (14.5 ounce) can of whole tomatoes, undrained and chopped. (If you use a pair of kitchen scissors to chop the tomatoes in the can it makes the process easier with half the mess.)
• 1 (5.5 ounce) can of tomato juice

Preparation

Coat a large non-stick skillet with cooking spray; place over medium-high heat until hot. Add rice, onion and bell pepper; saute 5 minutes. Add remaining ingredients; simmer, for 5 minutes or until liquid is absorbed.

Note: I used brown rice for some extra fiber and it takes about 10 minutes to absorb all the liquid.

Book Club Wine and Pizza

Once a month we get together to "discuss" a great book that we all read. This past month was my turn to host. On the menu was:

• Goat Cheese Bruschetta
• Mixed Green Salad with a Dijon Vinaigrette
• Caramelized Onion Pizza with Gorgonzola and Arugula with Whole Wheat Pizza Crust
• Cheese Whole Wheat Pizza with "Almost" Fat Free Tomato Sauce

My friend Alison brought a delish desert of low cal chocolate cupcakes with Cool Whip and fresh strawberries, a great ending to our meal!

Goat Cheese Bruschetta with Basic Vinaigrette

from Real Simple

Basic Vinaigrette

Yield: 3/4 cup

Ingredients

1/4 cup fresh lemon juice (about 1 or 2 lemons)

1 teaspoon honey

1 small shallot, minced

1/2 cup extra virgin olive oil

1/2 teaspoon Kosher salt

1/4 teaspoon crushed black pepper

Preparation:

Whisk together lemon juice, honey and shallots in a small bowl. Slowly add olive oil in a thin stream, whisking constantly, until emulsified. Season with salt and pepper.

This can be made a few hours ahead of time and refrigerated so its ready just before serving.

Goat Cheese Bruschetta

from Real Simple

The recipe says it makes 6 servings but I found that it makes more than that. For book club I actually made 12 pieces. I use a round loaf of french bread or wheat bread. I am making it again for Easter dinner and I'm going to change it a bit and make them smaller more bite size pieces. To toast the bread I put it in the broiler on High for 5 minutes on each side, you can judge by how much you like them toasted.

Ingredients

2 tablespoons balsamic vinegar

2 tablespoon fresh chopped herbs such as dill, parsley, or basil (I use basil)

Toasted country or other bread

Goat Cheese (to make 12 servings I used 2 4 oz packages of goat cheese)

Preparation:

Add the the balsamic vinegar and fresh herbs to the Basic Vinaigrette. Drizzle over toasted bread and spread with goat cheese. Finish with another drizzle of vinaigrette.

Tastes great with a glass of wine!

Mixed Green Salad with Vinaigrette

from Cooking Light

Combine 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt, 1/4 teaspoon sugar, and 1/4 teaspoon black pepper in a medium bowl. Gradually add 2 tablespoons extra-virgin olive oil, stirring constantly with a whisk. Drizzle dressing over 4 cups mixed micro greens and 2 cups trimmed watercress; toss to coat.

Whole Wheat Pizza Dough

from Cooking Light

Yield: 2 12-inch pizza crusts

I was a little nervous about making dough from scratch but this recipe is really easy anyone can do it. It just takes patience and time to let the yeast rise and then the dough.

Ingredients

1 package active dry yeast ( 2 1/4 teaspoons)

1/4 teaspoon sugar

1 1/2 cups warm water ( 100 to 110 degrees)

2 1/2 to 2 3/4 cups all purpose flour, divided

1 cup whole wheat flour

1 tablespoon olive oil

1 1/2 teaspoon salt

cooking spray

I add 2 teaspoons of garlic powder for extra flavor

Preparation:

Dissolve yeast and sugar in warm water in a large bowl; let stand for 5 minutes. Lightly spoon flour into dry measuring cups, level with a knife. Add 2 1/4 cups all-purpose flour, whole wheat flour, oil and salt; stir until well blended. If you use a mixer make sure to use a dough hook. Turn dough onto a floured surface. Knead until smooth and elastic (about 10 minutes); add remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). I recommend putting flour on your hands before taking the dough out of the bowl too.

Place dough in a large bowl, coated with cooking spray, turning to coat top. Cover and let rise in a warm space (85 degrees), free from drafts, 45 minutes or until doubled in size. Gently press 2 fingers into dough. If indentation remains dough has risen enough. Punch dough down, cover and let rest for 5 minutes. Divide in half, roll each dough half into 12 inch floured surface.

Note: To freeze, follow directions for kneading dough and shape into 2 balls. Coat with cooking spray and place in freezer in a zip lock bag. To use in them, thaw in a refrigerator overnight. Cover and let rise in a warm space (85 degrees), free from draft, 1 1/2 hours or until double in size. Gently press 2 fingers into dough, if indentation remains dough has risen enough. Shape as instructed.

Caramelized Onion Pizza with Gorgonzola and Arugula

adapted from Cooking Light

Yield: 4 slices (serving 1 slice) I cut them smaller so I was able to have 8 slices

Ingredients

2 teaspoons olive oil

2 1/2 lbs of yellow onions

1/4 teaspoon dried rosemary

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 recipe Whole Wheat Pizza Dough

Cooking spray

1 tablespoon yellow cornmeal

1/2 cup (2 oz) crumbled Gorgonzola, blue cheese, or feta

2 tablespoons coarsely chopped walnuts

1 cup trimmed arugula

Preparation:

Heat oil in a large non-stick skillet over medium high heat. Add onion, and saute 5 minutes, stirring frequently. Stir in 1/4 teaspoon dried rosemary, salt and pepper. Continue cooking 15 to 20 minutes, or until onion is a deep golden brown, stirring frequently.

Preheat oven 500 degrees.

Roll dough into a 12 inch circle on lightly floured surface. Place dough on

a 12 inch pizza pan or baking sheet coated with cooking spray and sprinkle with cornmeal. Crimp edges of dough with fingers to form a rim. Top with onion. Bake at 500 degrees for 10 minutes. Add cheese and walnuts; bake an additional 3 minutes or until cheese melts. Remove from oven, top with arugula. Cut the pizza and serve.

Hint: When the oven is heated, heat the pizza pan or baking sheet to make the bottom crust extra crispy.

Cheese Pizza with Whole Wheat Pizza Crust and Rocco's How Low Can you Go Low-Fat Marinara Sauce

Rocco's How Low Can You Go Low-Fat Marinara Sauce

from Now Eat This! by Rocco Dispirito

Yield: 6 1/2 cups (13 servings)

Ingredients

1/2 tablespoon extra-virgin olive oil

6 garlic cloves, minced

1 large yellow onion, cut into small dice

salt

crushed red pepper

2 28 oz cans tomato puree

1/2 cup water

1 small piece of Parmigiano-Reggiano cheese rind

1 large sprig fresh basil

Preparation

Heat a Dutch oven over medium heat. When the pot is hot, add the olive oil. Add the garlic and onion, and season them with salt and crushed red pepper to taste. Cook, stirring occasionally, until the onion and garlic are translucent, about 4 minutes.

Add the tomato puree, water, and Parmigiano-Reggiano rind to the pot. Bring to a simmer. Then cover, reduce the heat to low, and simmer for about 25 minutes.

With the back of a knife, bruise the basil and stir the sprig in

to the sauce. Simmer the sauce, uncovered, for 5 minutes. Season with salt and crushed red pepper to taste, if desired. Serve, or store in a covered container in the refrigerator for up to 5 days.

Cheese Pizza

adapted from Cooking Light

Yield: 8 slices

Ingredients

1/2 Whole Wheat Pizza Dough recipe

2 teaspoons olive oil

1 cup How Low Can You Go Marinara Sauce

2 cups shredded part skim mozzeralla cheese

1/2 cup grated fresh parmesan cheese

Preparation:

Pre-heat oven to 500 degrees.

Roll out whole wheat pizza dough and brush lightly with olive oil. Transfer 12 inch circle to baking sheet. Bake on lowest oven rack at 500 degrees for 8 minutes. Remove from oven.

Spread sauce in an even layer over crust, leaving 1/4 inch border. Top with mozzarella and parmesan cheeses. Bake an additional 10 minuted or until crust is golden brown and cheese melts. Cut into 12 wedges.

Lobster Mac and Cheese

I don't always make low fat meals and this definitely might be one of my favorite recipes. Definitely not something to eat everyday but a great treat now and then. Since it is Lent I made this on a relaxing Friday night. The only change that I would make is to toast the panko bread crumbs with a little olive oil before putting them on top of the finished mac and cheese. I also substituted white cheddar with orange cheddar, it added really nice color. It came out great even though I would make a change and the color looks great with the Emile Henri blue baker. Definitely recommend this dish!

Lobster Mac and Cheese

The Neely's: Down Home with the Neely courteous of the FoodNewtork.com

8 Servings

Ingredients

4 tbsp of butter, plus 1 for greasing the dish

kosher salt

1 pound penne

2 small shallots, finely chopped

2 garlic cloves, chopped

2 tbsp tomato paste

5 tbsp all-purpose flour

1/4 cup white wine

4 cups heavy cream

1/4 tsp cayenne pepper

1/2 tsp sweet paprika

1 bay leaf

2 cups shredded white cheddar ( I substituted orange cheddar)

2 cups shredded Gruyere

2 - 8 oz lobster tails, defrosted if frozen, meat removed from shell, chopped

1/4 panko bread crumbs

1/4 cup freshly chopped parsely

Directions

Preheat the oven to 350 degrees F and adjust racks to the middle. Grease a 13 by 9-inch baking dish with butter.

In a large pot of boiling salted water over medium heat, add the pasta and cook until al dente. Drain the pasta and reserve.

Add 4 tablespoons butter to a large pot over medium heat. Once the butter shimmers, add the shallots and garlic and saute until translucent. Season with salt and pepper, to taste. Add the tomato paste and flour and stir to toast, about 3 to 4 minutes. Add the white wine and reduce, by half, about 2 minutes. Slowly add the cream, whisking well to remove any lumps. Add the paprika, cayenne, and bay leaf. Bring the cream up to a simmer and turn the heat to low. Let reduce until the cream is thick and can coat a spoon, about 5 to 10 minutes. When thickened, remove the bay leaves.

Stir in the grated cheeses, a handful at a time, combining well after each addition. Add the chopped lobster meat to the sauce and stir well. Add the pasta and stir. Add to the greased baking dish and sprinkle with the panko crumbs and parsley. Bake for 25 minutes. Remove from the oven and let rest for 10 minutes before serving. Sprinkle individual servings with parsley.